Congratulations! With this win are you planning to expand your tour?
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A few more details on the cook.
I put the pork butts on the kettle/SnS at 11pm Friday night. I put the brisket on the PBC at 5:20am Saturday morning. I crutched the pork butts around 9:00. At 9:30 I put the ribs on the PBC. At 10:15 I put the pork butts in the faux cambro and moved the brisket to the kettle/SnS and then put two chicken halves on the PBC. I glazed the chicken at 11:30 and turn it in at 12. At 1:00 I glazed the ribs, at 1:30 wrapped the ribs in foil and put them in the faux cambro until turn in at 2:00. The pork butts was not competition we just served it for donations. The brisket was crutched at 1:00. I placed it in the faux cambro at 3 and turned it in at 4.
It sounds like a lot of work but I have used this sequence about 3 times. I have the schedule written down so I know about when to move things around.
One of the things I learned this time is to use a smaller chicken around 3-4 pounds. I think they will cook quicker and the half will fit better in the turn in box.Last edited by jecucolo; April 17, 2018, 03:14 AM.Comment
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@jercucolo, Thanks For Your Very Useful Schedule, So Far I Only Have
One Competion Scheduled For This Summerâ—ï¸ That's the "Sweet and Sticky in Dickey ND Rib Cookoff" â—ï¸ Typically Held the Weekend Following the 4th of Julyâ—ï¸ It's a Charitable Event With All Proceeds Going to Hospice of the Red River Valley (North) a More Fun Than Should Be Legalâ€¼ï¸ From a Backyard Cremator in Fargo ND, Dan
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Good luck Dan!Comment
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Danjohnston949 those events are always fun. I went o an Eggfest Saturday and picked up a great tip for chicken wings. Good luck on your cook.Comment
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Gratz!!Comment
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Congrats on your win! Very cool. Assume you used BBBR on the brisket and Memphis Dust on the chicken?Comment
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